A particular Wuyi Rock Tea from a rare variety called Aijao Wulong that is originally from Jian'ou, a city close to Wuyishan. The name translates as small foot Oolong. The tea has been moderately roasted over charcoal, at comparatively low temperatures but for a rather long period of time, resulting in a moderately light Wuyi Yancha.

Character:

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Wuyi Rock Tea (Wu Yi Yan Cha)

Wu Yi Rock Tea, Chinese Wu Yi Yan Cha, come exclusively from Wuyishan, the Wuyi-mountains in the province of Fujian. Wuyi used to be called Bohea, hence Bohea Black Teas were actually Oolong teas from Wuyishan. On the rocky ground, which is rich in minerals, different varietals of tea plants are cultivated. Their names are also given to the corresponding tea. The following tea plant varietals belong to the Si Da Ming Cong, the four great famous tea plants: Da Hong Pao, Bai Ji Guan, Shui Jin Gui and Tie Luo Han. Two further famous tea varieties, Shui Xian and Rou Gui originate from other areas. There are further local varieties in Wuyishan and new ones are bred continuously. Wuyi Rock Teas are produced using much heat, and particularly, they are strongly roasted above charcoal. This is why they should not be drunk too early, but it is this that allows them to be kept for years. These teas differ from each other not only through the tea plant varietal but also by the intensity of oxidation, and especially by the strength of roasting which can be varied by adjusting the length and temperature of this process. Further differences result from the quality and from the cultivation in different valleys. Wuyi Rock Teas have three main properties of taste, which dominate more or less according to the individual tea: mineral by the soil, bread-like from the roasting and fruity-mellow depending on the tea plant varietal.

Storage:

This tea was heavily oxidized and roasted, it can thus be kept at room temperature and even be aged.

A Wuyi Rock Tea of very good quality. Bai Ji Guan literally means White Cockscomb and refers to the very light green fresh leaves of the tea plant of the same name. Bai Ji Guan is one of the Si Da Ming Cong, the Four Great Famous Varietals, however, it is an little known and atypical Wuyi Rock Tea: it is quite strongly oxydised, but only lightly torrefied and it hence keeps its light green colour.

Character:

In its own subtle way intense, mineral, only subtly roasted and lightly fruity.

Category:

Wuyi Rock Tea (Wu Yi Yan Cha)

Wu Yi Rock Tea, Chinese Wu Yi Yan Cha, come exclusively from Wuyishan, the Wuyi-mountains in the province of Fujian. Wuyi used to be called Bohea, hence Bohea Black Teas were actually Oolong teas from Wuyishan. On the rocky ground, which is rich in minerals, different varietals of tea plants are cultivated. Their names are also given to the corresponding tea. The following tea plant varietals belong to the Si Da Ming Cong, the four great famous tea plants: Da Hong Pao, Bai Ji Guan, Shui Jin Gui and Tie Luo Han. Two further famous tea varieties, Shui Xian and Rou Gui originate from other areas. There are further local varieties in Wuyishan and new ones are bred continuously. Wuyi Rock Teas are produced using much heat, and particularly, they are strongly roasted above charcoal. This is why they should not be drunk too early, but it is this that allows them to be kept for years. These teas differ from each other not only through the tea plant varietal but also by the intensity of oxidation, and especially by the strength of roasting which can be varied by adjusting the length and temperature of this process. Further differences result from the quality and from the cultivation in different valleys. Wuyi Rock Teas have three main properties of taste, which dominate more or less according to the individual tea: mineral by the soil, bread-like from the roasting and fruity-mellow depending on the tea plant varietal.

Storage:

This tea was heavily oxidized and roasted, it can thus be kept at room temperature and even be aged.

A special Wuyi Rock Tea of superior quality, of medium-strong roasting. This tea has been produced from bushes of the variety Batianyao, Spirit halfway to Heaven. An old legend says that these tea bushes grew on rocks that were unreachable by the pickers, hence half way to Heaven. One day a Spirit came and plucked the tea leaves for the farmers.

Character:

A rest in the mountains: stones near a river, tobacco, a warming fire, tastes of a delicious and sweet fruit.

Category:

Wuyi Rock Tea (Wu Yi Yan Cha)

Wu Yi Rock Tea, Chinese Wu Yi Yan Cha, come exclusively from Wuyishan, the Wuyi-mountains in the province of Fujian. Wuyi used to be called Bohea, hence Bohea Black Teas were actually Oolong teas from Wuyishan. On the rocky ground, which is rich in minerals, different varietals of tea plants are cultivated. Their names are also given to the corresponding tea. The following tea plant varietals belong to the Si Da Ming Cong, the four great famous tea plants: Da Hong Pao, Bai Ji Guan, Shui Jin Gui and Tie Luo Han. Two further famous tea varieties, Shui Xian and Rou Gui originate from other areas. There are further local varieties in Wuyishan and new ones are bred continuously. Wuyi Rock Teas are produced using much heat, and particularly, they are strongly roasted above charcoal. This is why they should not be drunk too early, but it is this that allows them to be kept for years. These teas differ from each other not only through the tea plant varietal but also by the intensity of oxidation, and especially by the strength of roasting which can be varied by adjusting the length and temperature of this process. Further differences result from the quality and from the cultivation in different valleys. Wuyi Rock Teas have three main properties of taste, which dominate more or less according to the individual tea: mineral by the soil, bread-like from the roasting and fruity-mellow depending on the tea plant varietal.

Storage:

This tea was heavily oxidized and roasted, it can thus be kept at room temperature and even be aged.

A Dahongpao of a rare kind and quality. It has not been produced from one of the traditional genuine Dahongpao varieties Beidou, Queshe and Qidan, but from hundred year old bushes (Laocong) of the original Wuyi variety Qizhong - which nowadays is being grown in Tongmuguan, where it is made into smoked black tea. Da Hong Pao is the most famous of the Si Da Ming Cong, the Four Great Famous Varietals of the Wuyi Rock Teas. Typical Dahongpao are very balanced, combining fruity aromas, the roast aromas of bread and mineral notes. The name Dahongpao translates as Big red robe and the name is explained by different legends, such as: the ill empress was healed with tea, whereupon the emperor clad the tea bushes in a big red robe.

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Category:

Wuyi Rock Tea (Wu Yi Yan Cha)

Wu Yi Rock Tea, Chinese Wu Yi Yan Cha, come exclusively from Wuyishan, the Wuyi-mountains in the province of Fujian. Wuyi used to be called Bohea, hence Bohea Black Teas were actually Oolong teas from Wuyishan. On the rocky ground, which is rich in minerals, different varietals of tea plants are cultivated. Their names are also given to the corresponding tea. The following tea plant varietals belong to the Si Da Ming Cong, the four great famous tea plants: Da Hong Pao, Bai Ji Guan, Shui Jin Gui and Tie Luo Han. Two further famous tea varieties, Shui Xian and Rou Gui originate from other areas. There are further local varieties in Wuyishan and new ones are bred continuously. Wuyi Rock Teas are produced using much heat, and particularly, they are strongly roasted above charcoal. This is why they should not be drunk too early, but it is this that allows them to be kept for years. These teas differ from each other not only through the tea plant varietal but also by the intensity of oxidation, and especially by the strength of roasting which can be varied by adjusting the length and temperature of this process. Further differences result from the quality and from the cultivation in different valleys. Wuyi Rock Teas have three main properties of taste, which dominate more or less according to the individual tea: mineral by the soil, bread-like from the roasting and fruity-mellow depending on the tea plant varietal.

Storage:

This tea was heavily oxidized and roasted, it can thus be kept at room temperature and even be aged.

A typical Da Hong Pao of very good quality, quite strongly roasted on charcoal. Dahongpao is the most renowned of the Si Da Ming Cong, the Four Great Famous Varietals of the Wuyi Rock Teas. Typical Da Hong Pao teas are well balanced in their fruity notes, bread-like roast notes and mineral notes.The name Dahongpao means Great red robe and refers to various legends, such as the following: The ill empress was healed with tea, upon which the emperor clad the tea bushes in great red robes, as a symbol of recognition.

Character:

An aroma of baked bread, it is pleasantly soft and creamy in the mouth. The taste is subtle and delicious: mineral, roasted and with a delicate fruity finish.

Category:

Wuyi Rock Tea (Wu Yi Yan Cha)

Wu Yi Rock Tea, Chinese Wu Yi Yan Cha, come exclusively from Wuyishan, the Wuyi-mountains in the province of Fujian. Wuyi used to be called Bohea, hence Bohea Black Teas were actually Oolong teas from Wuyishan. On the rocky ground, which is rich in minerals, different varietals of tea plants are cultivated. Their names are also given to the corresponding tea. The following tea plant varietals belong to the Si Da Ming Cong, the four great famous tea plants: Da Hong Pao, Bai Ji Guan, Shui Jin Gui and Tie Luo Han. Two further famous tea varieties, Shui Xian and Rou Gui originate from other areas. There are further local varieties in Wuyishan and new ones are bred continuously. Wuyi Rock Teas are produced using much heat, and particularly, they are strongly roasted above charcoal. This is why they should not be drunk too early, but it is this that allows them to be kept for years. These teas differ from each other not only through the tea plant varietal but also by the intensity of oxidation, and especially by the strength of roasting which can be varied by adjusting the length and temperature of this process. Further differences result from the quality and from the cultivation in different valleys. Wuyi Rock Teas have three main properties of taste, which dominate more or less according to the individual tea: mineral by the soil, bread-like from the roasting and fruity-mellow depending on the tea plant varietal.

Storage:

This tea was heavily oxidized and roasted, it can thus be kept at room temperature and even be aged.

A very good Wuyi Rock Tea from the new tea variety Huang Guan Yin, in English Yellow Iron Buddha of Mercy. This plant convinces through its velvety, fruity-sweet tastes. This Huang Guan Yin was roasted twice over charcoal for six to eight hours, thus the fruity-sweet aroma is being enhanced through the roast aroma.Tea from this variety is sometimes called Dahongpao; for clarity reason, we use the Name Huangguanyin, considering it to be an alternative to the sometimes expensive real Da Hong Pao at a lower price.

Character:

A tea like moss and stones warmed by the sun, a clear mineral spring and a warm crackling fire.

Category:

Wuyi Rock Tea (Wu Yi Yan Cha)

Wu Yi Rock Tea, Chinese Wu Yi Yan Cha, come exclusively from Wuyishan, the Wuyi-mountains in the province of Fujian. Wuyi used to be called Bohea, hence Bohea Black Teas were actually Oolong teas from Wuyishan. On the rocky ground, which is rich in minerals, different varietals of tea plants are cultivated. Their names are also given to the corresponding tea. The following tea plant varietals belong to the Si Da Ming Cong, the four great famous tea plants: Da Hong Pao, Bai Ji Guan, Shui Jin Gui and Tie Luo Han. Two further famous tea varieties, Shui Xian and Rou Gui originate from other areas. There are further local varieties in Wuyishan and new ones are bred continuously. Wuyi Rock Teas are produced using much heat, and particularly, they are strongly roasted above charcoal. This is why they should not be drunk too early, but it is this that allows them to be kept for years. These teas differ from each other not only through the tea plant varietal but also by the intensity of oxidation, and especially by the strength of roasting which can be varied by adjusting the length and temperature of this process. Further differences result from the quality and from the cultivation in different valleys. Wuyi Rock Teas have three main properties of taste, which dominate more or less according to the individual tea: mineral by the soil, bread-like from the roasting and fruity-mellow depending on the tea plant varietal.

Storage:

This tea was heavily oxidized and roasted, it can thus be kept at room temperature and even be aged.

Roasted, warm, fruity, intense sensation of being secure and embraced. With the right attention the enjoyment of this tea turns into a holistic, magnificent and exquisit tea-experience.

Category:

Wuyi Rock Tea (Wu Yi Yan Cha)

Wu Yi Rock Tea, Chinese Wu Yi Yan Cha, come exclusively from Wuyishan, the Wuyi-mountains in the province of Fujian. Wuyi used to be called Bohea, hence Bohea Black Teas were actually Oolong teas from Wuyishan. On the rocky ground, which is rich in minerals, different varietals of tea plants are cultivated. Their names are also given to the corresponding tea. The following tea plant varietals belong to the Si Da Ming Cong, the four great famous tea plants: Da Hong Pao, Bai Ji Guan, Shui Jin Gui and Tie Luo Han. Two further famous tea varieties, Shui Xian and Rou Gui originate from other areas. There are further local varieties in Wuyishan and new ones are bred continuously. Wuyi Rock Teas are produced using much heat, and particularly, they are strongly roasted above charcoal. This is why they should not be drunk too early, but it is this that allows them to be kept for years. These teas differ from each other not only through the tea plant varietal but also by the intensity of oxidation, and especially by the strength of roasting which can be varied by adjusting the length and temperature of this process. Further differences result from the quality and from the cultivation in different valleys. Wuyi Rock Teas have three main properties of taste, which dominate more or less according to the individual tea: mineral by the soil, bread-like from the roasting and fruity-mellow depending on the tea plant varietal.

Storage:

This tea was heavily oxidized and roasted, it can thus be kept at room temperature and even be aged.

Fruity and spicy, mellow and slightly sparkly at the same time. A tea of contradictions, that is yet harmonious thanks to the roasted aroma notes.

Category:

Wuyi Rock Tea (Wu Yi Yan Cha)

Wu Yi Rock Tea, Chinese Wu Yi Yan Cha, come exclusively from Wuyishan, the Wuyi-mountains in the province of Fujian. Wuyi used to be called Bohea, hence Bohea Black Teas were actually Oolong teas from Wuyishan. On the rocky ground, which is rich in minerals, different varietals of tea plants are cultivated. Their names are also given to the corresponding tea. The following tea plant varietals belong to the Si Da Ming Cong, the four great famous tea plants: Da Hong Pao, Bai Ji Guan, Shui Jin Gui and Tie Luo Han. Two further famous tea varieties, Shui Xian and Rou Gui originate from other areas. There are further local varieties in Wuyishan and new ones are bred continuously. Wuyi Rock Teas are produced using much heat, and particularly, they are strongly roasted above charcoal. This is why they should not be drunk too early, but it is this that allows them to be kept for years. These teas differ from each other not only through the tea plant varietal but also by the intensity of oxidation, and especially by the strength of roasting which can be varied by adjusting the length and temperature of this process. Further differences result from the quality and from the cultivation in different valleys. Wuyi Rock Teas have three main properties of taste, which dominate more or less according to the individual tea: mineral by the soil, bread-like from the roasting and fruity-mellow depending on the tea plant varietal.

Storage:

This tea was heavily oxidized and roasted, it can thus be kept at room temperature and even be aged.

Wonderful Wuyi Rock Tea of very good quality from 40 year old tea trees of the Shuixian varietal (meaning Narcissus or Water Spirit). The old tea trees provide the tea with depth and intensity. Very beautiful and slightly roasted above charcoal.

Character:

A subtly roasted, mineral tea, full of energy. Unique in its ability to ground, to clarify, to put and keep one's mind together and to transform restlessness into tranquility.

Category:

Wuyi Rock Tea (Wu Yi Yan Cha)

Wu Yi Rock Tea, Chinese Wu Yi Yan Cha, come exclusively from Wuyishan, the Wuyi-mountains in the province of Fujian. Wuyi used to be called Bohea, hence Bohea Black Teas were actually Oolong teas from Wuyishan. On the rocky ground, which is rich in minerals, different varietals of tea plants are cultivated. Their names are also given to the corresponding tea. The following tea plant varietals belong to the Si Da Ming Cong, the four great famous tea plants: Da Hong Pao, Bai Ji Guan, Shui Jin Gui and Tie Luo Han. Two further famous tea varieties, Shui Xian and Rou Gui originate from other areas. There are further local varieties in Wuyishan and new ones are bred continuously. Wuyi Rock Teas are produced using much heat, and particularly, they are strongly roasted above charcoal. This is why they should not be drunk too early, but it is this that allows them to be kept for years. These teas differ from each other not only through the tea plant varietal but also by the intensity of oxidation, and especially by the strength of roasting which can be varied by adjusting the length and temperature of this process. Further differences result from the quality and from the cultivation in different valleys. Wuyi Rock Teas have three main properties of taste, which dominate more or less according to the individual tea: mineral by the soil, bread-like from the roasting and fruity-mellow depending on the tea plant varietal.

Storage:

This tea was heavily oxidized and roasted, it can thus be kept at room temperature and even be aged.

A genuine, original Shuijingui (Golden Turtle), one of the Si Da Ming Cong (Four Great Famous Varietals). Shuijingui is a rather light Wuyi Rock Tea, only medium strongly roasted on charcoal, in this case not very hotly, but several times for a long period. The typical mineral notes are very distinguishable, without being covered by the bread-like roast notes.

Character:

Smells of dry wood and white blossoms. Slightly tingling on the tongue, a mineral and fruity-flowery taste unfolds.

Category:

Wuyi Rock Tea (Wu Yi Yan Cha)

Wu Yi Rock Tea, Chinese Wu Yi Yan Cha, come exclusively from Wuyishan, the Wuyi-mountains in the province of Fujian. Wuyi used to be called Bohea, hence Bohea Black Teas were actually Oolong teas from Wuyishan. On the rocky ground, which is rich in minerals, different varietals of tea plants are cultivated. Their names are also given to the corresponding tea. The following tea plant varietals belong to the Si Da Ming Cong, the four great famous tea plants: Da Hong Pao, Bai Ji Guan, Shui Jin Gui and Tie Luo Han. Two further famous tea varieties, Shui Xian and Rou Gui originate from other areas. There are further local varieties in Wuyishan and new ones are bred continuously. Wuyi Rock Teas are produced using much heat, and particularly, they are strongly roasted above charcoal. This is why they should not be drunk too early, but it is this that allows them to be kept for years. These teas differ from each other not only through the tea plant varietal but also by the intensity of oxidation, and especially by the strength of roasting which can be varied by adjusting the length and temperature of this process. Further differences result from the quality and from the cultivation in different valleys. Wuyi Rock Teas have three main properties of taste, which dominate more or less according to the individual tea: mineral by the soil, bread-like from the roasting and fruity-mellow depending on the tea plant varietal.

Storage:

This tea was heavily oxidized and roasted, it can thus be kept at room temperature and even be aged.

A beautiful Wuyi Rock tea that has been quite intensely roasted above charcoal. The tea is from the variety Shuixian (daffodil or water ghost). It is possible to find some old and even some very old trees of the Shuixian variety in different locations on Wuyishan. These are then also called Bai Nian Cong Shui Xian, which means Shuixian from 100 year old bushes. The leaves harvested stem from 100 year old bushes near Ma'anyan, the horse-saddle rock. The age of the trees gives the tea more depth and intensity, which the dark roasting underlines well.

Character:

Warm and notes of wood, a crackling fire beautifully embracing a creamy and mineral core.

Category:

Wuyi Rock Tea (Wu Yi Yan Cha)

Wu Yi Rock Tea, Chinese Wu Yi Yan Cha, come exclusively from Wuyishan, the Wuyi-mountains in the province of Fujian. Wuyi used to be called Bohea, hence Bohea Black Teas were actually Oolong teas from Wuyishan. On the rocky ground, which is rich in minerals, different varietals of tea plants are cultivated. Their names are also given to the corresponding tea. The following tea plant varietals belong to the Si Da Ming Cong, the four great famous tea plants: Da Hong Pao, Bai Ji Guan, Shui Jin Gui and Tie Luo Han. Two further famous tea varieties, Shui Xian and Rou Gui originate from other areas. There are further local varieties in Wuyishan and new ones are bred continuously. Wuyi Rock Teas are produced using much heat, and particularly, they are strongly roasted above charcoal. This is why they should not be drunk too early, but it is this that allows them to be kept for years. These teas differ from each other not only through the tea plant varietal but also by the intensity of oxidation, and especially by the strength of roasting which can be varied by adjusting the length and temperature of this process. Further differences result from the quality and from the cultivation in different valleys. Wuyi Rock Teas have three main properties of taste, which dominate more or less according to the individual tea: mineral by the soil, bread-like from the roasting and fruity-mellow depending on the tea plant varietal.

Storage:

This tea was heavily oxidized and roasted, it can thus be kept at room temperature and even be aged.

A beautiful classical Wuyi Rock Tea. Tieluohan means Iron Arhat or Iron Elder is one of the Si Da Ming Cong, the four great famous tea plants in Wuyishan. The typical character of a Tie Luo Han are strong roast aromas and pronounced mineral notes.

Character:

The dying ember spreads a smell of warming wood; a rock against a clear evening sky: roasted, mineral and spicy.

Category:

Wuyi Rock Tea (Wu Yi Yan Cha)

Wu Yi Rock Tea, Chinese Wu Yi Yan Cha, come exclusively from Wuyishan, the Wuyi-mountains in the province of Fujian. Wuyi used to be called Bohea, hence Bohea Black Teas were actually Oolong teas from Wuyishan. On the rocky ground, which is rich in minerals, different varietals of tea plants are cultivated. Their names are also given to the corresponding tea. The following tea plant varietals belong to the Si Da Ming Cong, the four great famous tea plants: Da Hong Pao, Bai Ji Guan, Shui Jin Gui and Tie Luo Han. Two further famous tea varieties, Shui Xian and Rou Gui originate from other areas. There are further local varieties in Wuyishan and new ones are bred continuously. Wuyi Rock Teas are produced using much heat, and particularly, they are strongly roasted above charcoal. This is why they should not be drunk too early, but it is this that allows them to be kept for years. These teas differ from each other not only through the tea plant varietal but also by the intensity of oxidation, and especially by the strength of roasting which can be varied by adjusting the length and temperature of this process. Further differences result from the quality and from the cultivation in different valleys. Wuyi Rock Teas have three main properties of taste, which dominate more or less according to the individual tea: mineral by the soil, bread-like from the roasting and fruity-mellow depending on the tea plant varietal.

Storage:

This tea was heavily oxidized and roasted, it can thus be kept at room temperature and even be aged.

A very good moderately roasted typical Wuyi Oolong from Wuyishan (Mount Wuyi), however from outside of the classic canonical area of cultivation.

Character:

Dark, aromatic, mellow, bread-like.

Category:

Wuyi Rock Tea (Wu Yi Yan Cha)

Wu Yi Rock Tea, Chinese Wu Yi Yan Cha, come exclusively from Wuyishan, the Wuyi-mountains in the province of Fujian. Wuyi used to be called Bohea, hence Bohea Black Teas were actually Oolong teas from Wuyishan. On the rocky ground, which is rich in minerals, different varietals of tea plants are cultivated. Their names are also given to the corresponding tea. The following tea plant varietals belong to the Si Da Ming Cong, the four great famous tea plants: Da Hong Pao, Bai Ji Guan, Shui Jin Gui and Tie Luo Han. Two further famous tea varieties, Shui Xian and Rou Gui originate from other areas. There are further local varieties in Wuyishan and new ones are bred continuously. Wuyi Rock Teas are produced using much heat, and particularly, they are strongly roasted above charcoal. This is why they should not be drunk too early, but it is this that allows them to be kept for years. These teas differ from each other not only through the tea plant varietal but also by the intensity of oxidation, and especially by the strength of roasting which can be varied by adjusting the length and temperature of this process. Further differences result from the quality and from the cultivation in different valleys. Wuyi Rock Teas have three main properties of taste, which dominate more or less according to the individual tea: mineral by the soil, bread-like from the roasting and fruity-mellow depending on the tea plant varietal.

Storage:

This tea was heavily oxidized and roasted, it can thus be kept at room temperature and even be aged.

Good, simple, yet original and typical Wuyi Oolong, three times moderately charcoal roasted.

Character:

Category:

Wuyi Rock Tea (Wu Yi Yan Cha)

Wu Yi Rock Tea, Chinese Wu Yi Yan Cha, come exclusively from Wuyishan, the Wuyi-mountains in the province of Fujian. Wuyi used to be called Bohea, hence Bohea Black Teas were actually Oolong teas from Wuyishan. On the rocky ground, which is rich in minerals, different varietals of tea plants are cultivated. Their names are also given to the corresponding tea. The following tea plant varietals belong to the Si Da Ming Cong, the four great famous tea plants: Da Hong Pao, Bai Ji Guan, Shui Jin Gui and Tie Luo Han. Two further famous tea varieties, Shui Xian and Rou Gui originate from other areas. There are further local varieties in Wuyishan and new ones are bred continuously. Wuyi Rock Teas are produced using much heat, and particularly, they are strongly roasted above charcoal. This is why they should not be drunk too early, but it is this that allows them to be kept for years. These teas differ from each other not only through the tea plant varietal but also by the intensity of oxidation, and especially by the strength of roasting which can be varied by adjusting the length and temperature of this process. Further differences result from the quality and from the cultivation in different valleys. Wuyi Rock Teas have three main properties of taste, which dominate more or less according to the individual tea: mineral by the soil, bread-like from the roasting and fruity-mellow depending on the tea plant varietal.

Storage:

This tea was heavily oxidized and roasted, it can thus be kept at room temperature and even be aged.

Wu Yi Rock Tea, Chinese Wu Yi Yan Cha, come exclusively from Wuyishan, the Wuyi-mountains in the province of Fujian. Wuyi used to be called Bohea, hence Bohea Black Teas were actually Oolong teas from Wuyishan. On the rocky ground, which is rich in minerals, different varietals of tea plants are cultivated. Their names are also given to the corresponding tea. The following tea plant varietals belong to the Si Da Ming Cong, the four great famous tea plants: Da Hong Pao, Bai Ji Guan, Shui Jin Gui and Tie Luo Han. Two further famous tea varieties, Shui Xian and Rou Gui originate from other areas. There are further local varieties in Wuyishan and new ones are bred continuously. Wuyi Rock Teas are produced using much heat, and particularly, they are strongly roasted above charcoal. This is why they should not be drunk too early, but it is this that allows them to be kept for years. These teas differ from each other not only through the tea plant varietal but also by the intensity of oxidation, and especially by the strength of roasting which can be varied by adjusting the length and temperature of this process. Further differences result from the quality and from the cultivation in different valleys. Wuyi Rock Teas have three main properties of taste, which dominate more or less according to the individual tea: mineral by the soil, bread-like from the roasting and fruity-mellow depending on the tea plant varietal.

Storage:

This tea was heavily oxidized and roasted, it can thus be kept at room temperature and even be aged.